Scorched sugar snap peas and burrata salad

Indulge in the exquisite flavors of scorched sugar snap peas combined with creamy burrata in this delectable salad. Perfect for a gourmet dining experience.

Ingredients:

• 3 tbsp olive oil
• 1 cup thinly sliced red onion
• 1 tsp kosher salt
• 1/2 tsp. ground black pepper
• 1 lb. sugar snap peas, tough strings removed
• 3 tbsp fresh lemon juice
• 1/4 cup fresh mint
• 1 tsp ground sumac (optional)
• 8 oz burrata cheese
• 1/4 tsp sea salt

Instructions:

1. Heat 2 tablespoons oil in a large cast-iron or another sturdy pan over medium-high heat until it starts to shimmer. Put the onion, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of pepper into the skillet. Stir occasionally, and cook until the onion softens and develops a light brown color in certain spots, which usually takes around 3 to 4 minutes. Then, transfer the contents to a spacious bowl.
2. Next, lay the snap peas in a single layer in the same skillet. Let them cook over medium-high heat without stirring until they get slightly charred in spots, which should take about 2 to 4 minutes. Sprinkle 1/2 teaspoon of kosher salt and 1/4 teaspoon of pepper over the snap peas. Stir occasionally, and continue cooking until they are just tender and have some light brown spots, typically about 2 minutes. Transfer them to the bowl with the onion.
3. To the snap pea mixture, add lemon juice, mint, sumac (if preferred), and the remaining 1 tablespoon of oil, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of pepper. Mix everything well together.
4. Finally, place the cheese on a serving dish and surround it with the snap pea mixture. Drizzle some oil over the top and sprinkle with flaky sea salt, mint, and sumac (if using).

Summary:

• Calories: 1537 kcal
• Fat: 118 g
• Protein: 67 g
• Carbs: 59 g
• Potassium: 1451 mg
• Magnesium: 203 mg